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You are here: Home / Recipes / Soups / Roasted Tomato Soup

Roasted Tomato Soup

Published July 17, 2023 by Lauren Vavala

Thanks for sharing!

A bowl of roasted tomato soup with text overlay.
A bowl of roasted tomato soup with text overlay.
A bowl of roasted tomato soup with text overlay.
A bowl of roasted tomato soup with text overlay.
Tomatoes with text overlay.
A bowl of roasted tomato soup with text overlay.

Zesty, creamy, and bursting with fresh flavors, Roasted Tomato Soup is better than any canned soup you can buy, and just as easy to make. It’s the perfect way to use up some fresh summer tomatoes too!

Two bowls of roasted tomato soup garnished with a drizzle of cream and basil with fresh cherry tomatoes in the foreground.

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Homemade roasted tomato soup is made with cherry tomatoes, fresh basil, and heavy cream. It’s an easy soup recipe that tastes best when you use fresh ingredients. The creamy texture and warm flavor is basically the epitome of comfort food.

Plus, it’s an easy recipe to tweak and change based on how you like it. Use roasted garlic for a milder, less pungent flavor. Or make it with roasted tomatoes for a sweeter, smokier taste. 

Enjoy a bowl of tomato soup with a grilled cheese sandwich or a Spinach Sandwich. 

Why This Recipe Works

This is a quick and easy recipe that has less than 10 ingredients.

You’ll taste the difference when you make roasted tomato soup from whole tomatoes and fresh herbs. Serve it with crusty bread.

It’s naturally gluten-free and vegetarian, and you can easily adapt this recipe to fit in with a vegan lifestyle, too. 

Step-By-Step Instructions

Ingredients

Ingredients needed to make roasted tomato soup with text overlay.

  • 2 1/2 pounds tomatoes (cut into halves or quarters): you can use any combination of tomatoes that you like. I prefer a combination of plum tomatoes and cherry tomatoes for a sweeter flavor.
  • 1 yellow onion (peeled and cut into quarters)
  • 1 whole head garlic: you can keep the head whole or break it up into cloves. The garlic can be roasted unpeeled, then peeled once roasted. It’s much easier to remove the peels once the garlic is cooked and softened.
  • 1/4 cup extra virgin olive oil
  • salt
  • pepper
  • 2 cups vegetable stock: you can substitute chicken stock, if preferred.
  • 2 tablespoons fresh basil (chopped)
  • 1/2 cup heavy cream: optional, omit if vegan.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.

Prep!

Cut the tomatoes in half, or into quarters for larger tomatoes. Peel and quarter the onion. Cut the top 1/4-inch off of the top of the head of garlic.

Preheat your oven to 400°F.

Create!

Raw chopped tomatoes, onions and a head of garlic on a baking sheet.

Spread the tomatoes, onion, and garlic onto a large, rimmed baking sheet. Drizzle the olive oil over the vegetables and toss to coat. Season with salt and pepper.

Roasted chopped tomatoes, onion and a head of garlic on a sheet pan.

Roast until the tomatoes are soft and starting to caramelize, about 45 minutes. Some of the tomatoes may burst or begin to leak juice. The garlic should also be softened.

Remove the garlic from the skin by squeezing the cloves out from the bottom. Discard the peels.

Tomatoes, onions, garlic and stock on a Dutch oven.

Transfer the tomatoes, onion and garlic to a large pot or Dutch oven.

Pour in the stock and add the basil. Turn the heat onto medium-high and bring to a boil. Reduce the heat to simmer, about 15-20 minutes or until the liquid is reduced by about 1/3.

Pureed tomato soup in a blender canister.

Purée in the pot with an immersion blender or carefully transfer to a stand blender to purée until smooth.

Transfer the soup back to the pot, taste and adjust seasonings. If you’d like a sweeter soup, you can add about 1 tablespoon of sugar, or to taste.

Stir in the heavy cream until well blended.

Present!

A spoonful of roasted tomato soup being lifted up over a bowl of soup.

Serve warm.

Tips and Techniques

  • Any combination of tomatoes can be used.
  • The head of garlic can be roasted whole or broken up into cloves. The garlic can be roasted unpeeled, then peeled once roasted. It’s much easier to remove the peels once the garlic is cooked and softened.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

FAQ’s

What Are The Best Tomatoes For Homemade Tomato Soup?

You can use any type of tomato that you like. This is a fantastic way to use up fresh tomatoes from your garden. I like to use cherry and plum tomatoes because they are sweeter. 

Can Tomato Soup Be Frozen?

Yes, you can freeze tomato soup. Let it cool down completely, then pour it into a plastic, freezer-safe, resealable food storage bag. Lay the bag of soup flat on a baking sheet and put the baking sheet in the freezer overnight. Once it is frozen solid and flat, you can remove the baking sheet. 

The soup will stay fresh in the freezer for up to six months. 

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Overhead of a bowl of roasted tomato soup with a spoon and cherry tomatoes around it.
Print

Roasted Tomato Soup

Zesty, creamy, and bursting with fresh flavors, Roasted Tomato Soup is better than any canned soup you can buy, and just as easy to make. It's the perfect way to use up some fresh summer tomatoes too!
Course Soup
Cuisine American, Gluten Free, Vegetarian
Prep Time 10 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4 servings
Calories 299kcal
Author Lauren Harris

Ingredients

  • 2 1/2 pounds tomatoes (cut into halves or quarters)
  • 1 yellow onion (peeled and cut into quarters)
  • 1 head garlic
  • 1/4 cup extra virgin olive oil
  • salt
  • pepper
  • 2 cups vegetable stock (or chicken stock)
  • 2 tablespoons fresh basil (chopped)
  • 1/2 cup heavy cream (optional, omit if vegan)

Instructions

  • Preheat your oven to 400°F.
  • Spread the tomatoes, onion, and garlic onto a large, rimmed baking sheet. Drizzle the olive oil over the vegetables and toss to coat. Season with salt and pepper.
    2 1/2 pounds tomatoes, 1 yellow onion, 1 head garlic, 1/4 cup extra virgin olive oil, salt, pepper
  • Roast until the tomatoes are soft and starting to caramelize, about 45 minutes. Some of the tomatoes may burst or begin to leak juice. The garlic should also be softened.
  • Remove the garlic from the skin by squeezing the cloves out from the bottom. Discard the peels.
  • Transfer the tomatoes, onion and garlic to a large pot or Dutch oven.
  • Pour in the stock and add the basil. Turn the heat onto medium-high and bring to a boil. Reduce the heat to simmer, about 15-20 minutes or until the liquid is reduced by about 1/3.
    2 cups vegetable stock, 2 tablespoons fresh basil
  • Purée in the pot with an immersion blender or carefully transfer to a stand blender to purée until smooth.
  • Transfer the soup back to the pot, taste and adjust seasonings. If you’d like a sweeter soup, you can add about 1 tablespoon of sugar, or to taste.
  • Stir in the heavy cream until well blended.
    1/2 cup heavy cream
  • Serve warm.

Notes

Tips and Techniques

  • Any combination of tomatoes can be used.
  • The head of garlic can be roasted whole or broken up into cloves. The garlic can be roasted unpeeled, then peeled once roasted. It’s much easier to remove the peels once the garlic is cooked and softened.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 18g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 34mg | Sodium: 495mg | Potassium: 771mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3103IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 1mg

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Filed Under: Gluten Free, Recipes, Soups

Comments

  1. Sangeetha says

    August 17, 2023 at 3:36 pm

    I tried this Roasted Tomato Soup recipe, and it’s an absolute keeper! The flavors are so vibrant and comforting, and roasting the tomatoes adds an incredible depth of taste. The zesty and creamy combination is just divine, and I love that it’s a perfect way to enjoy the deliciousness of fresh summer tomatoes.

    Reply
  2. Laura says

    August 14, 2023 at 6:23 am

    Such a great and healthy recipe. The flavors of the roasted tomatoes was so so delicious!

    Reply
  3. Jenny says

    August 14, 2023 at 5:37 am

    I love this roasted tomato soup recipe. Plum and cherry tomatoes are so good together. This dish won’t wait for fall. Need to make it now!

    Reply
  4. Jamie says

    August 14, 2023 at 5:37 am

    Wow! This is my kind of soup! It looks amazingly delicious and very appealing! Plus the color gives an awesome vibe to this dish! I totally love this! Thanks for sharing this with us

    Reply
  5. Moop Brown says

    August 14, 2023 at 5:04 am

    I’m a big soup fan and tomato soup is one of my favorites. This recipe for tomato soup looks incredibly creamy, flavorful and perfect for the upcoming fall season.

    Reply
  6. Carrie Robinson says

    August 12, 2023 at 1:33 pm

    This soup recipe is such a great way to showcase the flavor of fresh summer tomatoes! 🙂 Just add a grilled cheese on the side and dinner/lunch perfection!

    Reply
  7. Katie Crenshaw says

    August 12, 2023 at 10:58 am

    The flavors in this soup came out perfect. It was so easy to put together. It made a delicious, fresh light dinner.

    Reply
  8. Sophie says

    August 11, 2023 at 4:11 pm

    The roasting process really did enhances the natural sweetness of the tomatoes, making every spoonful truly satisfying!

    Reply
  9. Marta says

    August 7, 2023 at 1:21 pm

    I loved the added umami that roasting the tomatoes gave to the overall flavor of this soup. I, of course, served ours with grilled cheese sandwich for that classic tomato soup lunch.

    Reply
  10. Gloria says

    August 7, 2023 at 10:05 am

    It sure is tomato season. Homemade tomato soup is so delicious. I will be making this for dinner one night this week.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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